Spartan Tri Tip Chili

This Texas-style chili (no beans) has been a hit with family and friends. It originated as a Michigan State tailgating dish, to keep warm during cold football Saturdays (with help from my Texas cousin). As always, you can tweak recipe to adjust heat and consistency. Top with sharp Cheddar cheese, sour cream, diced fresh sweet onions, and tortilla chips. Enjoy!

Step: 1

Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool enough to handle.

Step: 2

Heat vegetable oil in a large soup pot over medium heat and brown tri tip in the hot oil, working in 4 batches, until beef is browned and no longer pink inside, about 5 minutes per batch. Return all cooked beef to pot and stir sweet onion, garlic, jalapeno peppers, chili powder, cumin, and paprika into meat; cook and stir until onion is translucent, about 5 minutes.

Step: 3

Pour tomatoes, beer, tequila, oregano, salt, and black pepper into mixture, scraping up and dissolving any browned bits of food on the bottom of the pot. Stir reserved bacon, beef stock, chipotle peppers, and steak sauce into the mixture; bring to a boil.

Step: 4

Reduce heat to low and stir in Mexican-style corn and green bell pepper. Cover and simmer chili, stirring occasionally, until thickened and meat is very tender, about 3 hours.

Per Serving: 593 calories; protein 54.9g; carbohydrates 25.1g; fat 26.8g; cholesterol 168.1mg; sodium 1590.4mg.

The name of “stew” can refer to both a dish and a make dishes method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.